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Tuesday, February 22, 2011

Simple Creamy Chicken and Vegetable Soup

Phil the Groundhog gave me false hope and Mother Nature is such a tease. We had a couple GORGEOUS days recently. It got up to 60 degrees and was sunshine all around. You could literally feel the energy coursing through your veins. But then as quickly as it came, it was ripped away. We were plunged back into dreary grey skies and biting cold days.

Thank goodness for this simple soup. Not only does it warm your body physically but *chicken soup*, it soothes your soul. For those that want a comforting, steamy bowl to warm up to and/or are feeling a bit under the weather right now (as it seems the flu is still in full swing), this is the perfect remedy. In no time at all you'll be slurping away.

Want to make it a bit healthier? Omit the cream. I personally thought it tasted better without it as its presence mutes the flavors, too.

1/2 cup heavy cream or half and half (optional...though, if you're omitting it then it's not creamy, now is it?)

handful chopped parsley

Directions

Put chicken, carrots, celery, onion, garlic, and seasonings in to a large stockpot and then add enough water to cover the chicken breasts and vegetables. Bring to a boil and simmer about 20-30 minutes.

Remove chicken breasts and set aside on a plate or cutting board. When cool enough to handle, shred the chicken into bite size pieces using forks or your hands. Skim the liquid of any fats and debris.

Stir in the chicken, potatoes and corn. Simmer for another 20-30 minutes. Check for seasoning then if desired, add in the heavy cream and chopped parsley.